Tuesday, October 14, 2008

Spahetti and Venison Meatballs

1 pound spaghetti
Salt, for pasta water
pasta sauce
1 pound ground vension( you can also use ground beef, but won't need the sausage)
1/2 pound ground sausage
2 teaspoons Worcestershire sauce
1 egg, beaten
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, chopped
Salt and pepper

Directions:Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Drain pasta and retuen to pot. Add pasta sauce. Put meatballs on each individual plate. Serve with bread or garlic bread (and some good chianti!)

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